Rosemary roasted chicken with delicious gravy

One of my favorite movies is The Odd Couple. Jack Lemmon's character Felix, is roasting meatloaf and their guests are late. Walter Matthau's character Oscar suggest's pouring gravy over to keep it warm. Felix says "Where am I going to get gravy from at 8 'o clock at night?". Oscar says, "I dunno, I thought it comes when you cook the meat". 
Well, when I make my roast chicken the gravy does come when you cook the meat, all you have to do is thicken and check for seasoning. Read more…



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To brine or not to brine, that is the question

alt Chicken brine
For me there is no question, for perfect roast chicken it just makes the meat moist and more tender and who doesn't want that? I've read and heard many chefs talk about this and there's a lot of differing opinions on the matter, but I think it boils down to personal preference. After years of roasting turkey and chicken, I thought that brining was just an unnecessary step, it just meant you have to start preparation much earlier in the day, but it is a much need, easy step. Tonight, I'm roasting a chicken. Even though our Southern California weather can't make it's mind up whether it's cooling down or not, I'm ready for good roast dinner. I prepared the brine (recipe below) and when it was cool enough, I added my 6 pound chicken for it's nice long soak. I decided to add rosemary to the brine to infuse the extra flavor into the meat, but you can add any herb to your liking or lemons, or none at all.

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